Chunky Portabella Veggie Burgers

Last week I was at Sam’s club, like every Saturday morning picking up my weekly supplies perusing through the fresh produce section.  I was pushing my buggy (yes ‘buggy’ – that’s what us Yinzers call a shopping cart) through the aisles, taking my time looking at everything when I spotted the most incredible Portabella mushroom caps.  Each cap was literally the size of a dinner plate!  I have never seen them that big; I mean EVER! And for like $3.50 I was all over that!  So I brought them home but then kinda sorta forgot about them for a few days.  I got side tracked with other things to make that when I “re-found” them I was tickled pink!  Since my tummy was on the fritz and hating most meats (it does it every once in a blue moon) I figured it was perfect timing to use these face-sized mushrooms.

ChunkyPortabellaBlackBeanBroccoliPatty

Since it’s Lent now I try to come up with truly meatless dishes as even though most people eat seafood on Friday there are tons that hate seafood.  I took out the gorgeous portabellas (I wish I had taken pictures of them because they were MASSIVE!!!) and cleaned out the gills. Now you don’t have to remove them as they are edible. Most chef’s remove them as they will discolor your sauce and make it muddy.  For this dish, it’s totally your call.  I just do it out of habit.  Once I chopped them up I could have easily stopped there with the veggies and just added the binding ingredients and seasoning but I wanted protein and a more well-rounded flavor profile.  That being the case I opened up the fridge to see what other veggies I could add.  Garlic is a must and onion as the onion adds moisture. I spied some fresh broccoli and thought that would brighten up the dish not only visually but in flavor profile.  However what I didn’t have was protein. Sure the eggs were a great source of protein but I want more.  I opted to add black beans not only for color, protein and flavor but also texture.  They, unlike cooked broccoli, mushrooms and onions stay semi-firm.

ChunkyPortabellaBlackBeanBroccoliPatty8

These burgers just came together beautifully.  Since I had made black bean burgers in the past (that are friggen AMAZING!!!) I knew the best bet to really get these to stick together with as little filler (bread crumbs) as possible was to mash half of the beans.  That really helps to bind the stuff together without adding a lot of bread crumbs making it then almost meatloaf-like.

*looks at you*  WAIT!!!  I just got a genius thought!  This would be AMAZING as a vegetarian meatloaf!!!  OMG OMG OMG OMG!!!  Oh I’m so totally making that!

ChunkyPortabellaBlackBeanBroccoliPatty4

My biggest advice I can give you when you make these is to make sure you have like a bowl or something with water in it so you can dip your hands in to get wet  as this mixture is soft and will stick to dry hands.  Plus it helps making shaping them so much easier.  As you can see by the pictures they are super moist and juicy inside.  I just love how you can see the different ingredients and textures.  That peek-a-boo look of pieces of broccoli just make the pictures (plus the taste!).  Honestly I’m not sure if I’d change the veggies I put in these as they were honestly one of the best burgers (meat or bean) that I’ve ever had. Well wait, maybe shredded zucchini next time.  THAT would rock in these!

But yeah as I was saying the flavor profile on these are incredible.  Portabellas are beefy and meaty in texture. To me they mimic beef/steak.  And by adding in the other seasonings these taste like beef.  I literally was blown away by the flavor of these.

ChunkyPortabellaBlackBeanBroccoliPatty7

You could easily serve these on burger buns (go with a Brioche onion bun) or do what I did and nestle one in a few bib lettuce leaves, top it with some hummus and maybe a slice of cheese.  I ate these for breakfast and lunch for 3 days straight because I couldn’t get enough of them!  I couldn’t have asked for a more perfect veggie burger as I just went and created it.  Yes I am tooting my own horn on this (BEEP BEEP) as seriously these rocked my world in a big way!

It’s funny as when I was heating these up at work for lunch so many people would come into the kitchen and say “What is that smell?  It smells amazing!  Lori what did you make??”. Then when I showed them their eyes lit up like a Christmas tree.  So I managed to lose one every day to passers-by as they wanted to taste.  I didn’t mind though as I find that to be such a huge compliment.  What’s funny is I’d tell them it was all veggies and then a few guys would argue with me saying “It can’t be as it tastes like beef!  There has to be beef in there!”  but I would  just shake my head no over and over.  So yeah if you can get people arguing with you over a veggie burger tasting so much like beef that they question if it’s really just veggies then you’ve created something pretty amazing!

ChunkyPortabellaBlackBeanBroccoliPatty5

So even if you’re a hardcore carnivore I’m asking you to give this a shot. You will LOVE these! And yes if you really wanted to you could add some beef in with the mix but you’ll have to adjust your cooking time to ensure the beef is cooked all the way through but honestly I wouldn’t as these are perfect just the way they are.  I would not steer you wrong on this!

ChunkyPortabellaBlackBeanBroccoliPatty6

Chunky Portabella Veggie Burgers

Rating 

Serves: 6

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Ingredients
  • 2 cups portabella mushrooms, cubed (smaller pieces); gills removed
  • 2 cups cooked black beans, rinsed and divided
  • 1 cup minced broccoli, fresh only
  • 1/2 cup red onion, minced
  • 3 XL eggs, beaten
  • 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
  • 1 Tbl Montreal Steak Seasoning
  • 1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
  • 2 Tbl minced garlic
  • 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
  • Olive oil
Instructions
  1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
  2. Next, add in the mushrooms, the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
  3. Mix just until coated.
  4. Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
  5. Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
  6. Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
  7. Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
  8. Serve with hummus, guacamole or steak sauce

465 Responses to “Chunky Portabella Veggie Burgers”

  • Lori K says:

    Mine were delicious but they totally fell apart. I tried taking the “batter” and draining it /pressing it in paper towles and even added another egg. Any recommendations for a future try?

  • Margaret says:

    Delicious! I will make these over and over again.

  • Chris says:

    This sounds amazing! How many calories per burger?

  • Ryan says:

    I just went to the shops to get some black beans but all I found was kidney beans! I’ve got the kidney beans now but do you think it will still come out reasonably well???

  • Laura says:

    First time trying these and I’m super excited. Do you think they will freeze uncooked ok? Or better to cook and then freezes? Thanks!!

    • TKWAdmin says:

      Hi Laura!

      Definitely cook then freeze. If you freeze them raw the mushrooms will turn mushy.

      Best Kitchen Wishes!

  • Kathryn Burdett says:

    I added red bell peppers for color and flavor. I sautéed the onion, garlic, and bell pepper for a few minutes to soften slightly and to infuse more flavor before adding to the mixture. They came out very tasty.

  • Angela Huang says:

    Tried this recipe for my first time making veggie burgers. My vegetarian boyfriend has had them for 3 meals in a row and can’t stop raving about them, thank you!

  • debra says:

    These sound amazing! Do you think you could substitute shredded or chopped zucchini instead of the broccoli for moisture?

    • TKWAdmin says:

      Hi Debra!

      Thank you! Oh most definitely to the zucchini but make sure you get as much liquid out as possible first prior to putting it in the mixture. For shredded put it in a colander with some salt and let it set for 30 then squeeze it dry. For chopped put it on a paper towel lined plate and sprinkle with salt, let wet for 30 to draw out as much liquid as possible.

      Best Kitchen Wishes!

  • Marcia says:

    I love this burger!!! By chance can it be made into a meatloaf???? I am vegan and also love your meatloaf recipe, but my husband is so in love with this burger that he actually asked if I could check to see if it could become a meatloaf!!! Your sight is awesome!

  • Emma C. says:

    Amazing!
    I made a half recipe with just a couple of changes. I used only one egg and subbed 1/4 cup cojita for the Parmesan. So tasty. And the burger actual stayed together when I as eating it.

  • Kate says:

    These came out great. I love that the chunky texture of the diced mushroom provides more heft than what you’d get if you ground them into duxelles. Only one change out of necessity: I had no broccoli in the house but I did have a bag of the shredded broccoli and carrot “slaw” mix. So I threw a cup of that in the food processor and minced it. Worked fine, but I’m sure I would have preferred bigger broccoli nuggets. We served these on toasted potato rolls with shredded sharp cheddar, grainy mustard, and thickly sliced tomatoes. The recipe made so much burger mix that I shaped and cooked only three and put the rest in the fridge. Today I’ll shape and cook the rest, and then wrap each burger and freeze. Yum yum yum! Even my husband like them!

  • Mary Beth says:

    This recipe sounds amazing! I have some health issues and now I am on gluten, dairy, refined sugar, and most meat free diet. I was wondering if I could use oat flour or one of the nut flours instead of the bread crumbs?

  • Nicole says:

    I have made this burgers many times using flax seed meal in place of the eggs. They are super delicious. I often substitute baby spinach in place of the broccoli. I have made them ahead without too much trouble. I let them cook for about 15 minutes each side before flipping as this helps keep them together.

  • Char says:

    Can you make this ahead of time, shape into patties and freeze before cooking?

    • Laurel says:

      I made these ahead of time and kept them in the fridge for a few days before cooking. They became too watery. I added at least 1/2 c of almond flour to them to firm them up before cooking. They worked out great, though they didn’t stay together quite as well. Still tasted good! Next time I’ll try freezing.

      • TKWAdmin says:

        Hi Laurel,

        Yeah you cannot shape them and not cook them immediately. Mushrooms are watery thus as soon as you cut them you have to cook them. Shape them, cook then freeze or stirring the fridge.

        I do not advise freezing them uncooked as they most likely will fall apart.

        Best Kitchen Wishes!

    • TKWAdmin says:

      No. Mushrooms have a high water content. Uncooked they will turn mushy. Shape, cook then freeze.

      Best Kitchen Wishes!

  • Kim says:

    I apologize if this has been asked and answered, I searched, but there’s so many comments. My question is, can these be baked rather than fried?

    • TKWAdmin says:

      Hi Kim!

      Yes, that’s one thing I want to figure out on here is how to let you guys search not only the pages but also in the comments. But yes they can be baked. Line a pan with parchment and spray with cooking spray. Form into the patties and bake at 350 for about 8-10 minutes per side. Be careful when flipping as they are delicate. You only want to flip when you have a nice solid ‘crust’ on the bottom, k?

      Best Kitchen Wishes!

  • Lissa says:

    I am going vegan. What can I use instead of egg to bind the mixture?

    • Vicky says:

      You can use a flax egg (1 tablespoon of flax seed meal and 3 tablespoons of water) – let rest for a few minutes

  • Sherrie says:

    I am so impressed with this Chunky Portabella Veggie Burger! I have never made veggie burgers before. This is even better than the frozen kind with all those extra preservatives. I love clean eating. I am in the mists of trying to lose weight before bariatric surgery as well and shared this recipe with the nurses and other patients. The only thing extra I added was shaved carrot. I also only had medium eggs and just added an extra. It worked brilliantly.

    Super impressed. They held together so well and were nice, juicy, and savory. I just made a batch for the week!

    I am looking forward to trying some of your other recipes.

    Cheers!

    • TKWAdmin says:

      Hi Sherrie,

      Thank you so much!!! I so appreciate your comments. This burger is one of my top favorites and so easy to make. I love the addition you used with the shaved carrot. If you’re into recipes like this check out the Sweet Potato Veggie burger I posted recently. I’m pretty sure you’ll love that one as much too!

      And best of luck with your weight loss – you got this!

      Best Kitchen Wishes!

  • Heather says:

    Wow! I just made these and they were awesome!! So good!! The leftover cooked burgers would be good as taco filling!

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